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This one pot ground beef egg noodles recipe is an easy 30-minute dinner made with mushrooms, beef broth, and wide egg noodles.
Know Before You Scroll
What You’ll Need
Ground beef, mushrooms, onion, egg noodles, beef broth
Flavor Profile
Savory, beefy, rich, with earthy mushrooms and a bright finish
Difficulty Level
Easy
Equipment Needed
Large deep skillet or sauté pan
Top Tip
Don’t rush the mushroom browning step
Time-Saving Tips
Pre-sliced mushrooms
Ingredient Swaps
Use red wine vinegar or white wine vinegar
In The Test Kitchen
This recipe came out of one of those nights when I wanted something comforting but didn’t want to juggle three pans. I started with beef and mushrooms, built a quick gravy right in the skillet, and let the noodles cook directly in the sauce.
The key moment was adding that splash of vinegar at the end. Without it, the dish felt heavy. With it, everything woke up. It’s subtle, but it makes the difference between good and “why is this so good?”
This is the kind of meal that feels like it simmered all afternoon, but it’s done in about half an hour.
Ingredient Notes
Ground Beef
Best Choice
80/20 ground beef gives the best flavor and richness.
Substitutions
Leaner beef works, but you may need a little extra oil.
Mushrooms
Best Choice
Crimini or baby bella mushrooms for deeper flavor.
Substitutions
White button mushrooms work fine.
Beef Broth
Best Choice
Low-sodium broth so you can control the salt.
Substitutions
Stock works as well.
Egg Noodles
Best Choice
Wide egg noodles for a hearty texture.
Substitutions
Medium egg noodles will also work.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Brown the Beef
Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add 1 pound ground beef, season with salt and freshly ground black pepper, and cook for 5 to 7 minutes, breaking it up as it cooks, until browned and cooked through. Transfer the beef to a plate with a slotted spoon, leaving a little drippings in the pan.
2
Cook the Vegetables
Add the sliced onion to the pan and cook for 3 to 4 minutes until softened. Stir in the 1 pound sliced mushrooms with a pinch of salt and cook for 6 to 8 minutes until golden and their moisture has cooked off. You’ll know they’re ready when the pan looks dry and they start to brown instead of steam.
3
Build the Sauce
Sprinkle 3 tablespoons all-purpose flour over the vegetables and stir for 1 minute to cook off the raw flour taste. Gradually whisk in 2¼ cups beef broth, scraping up any browned bits from the bottom of the pan. Stir in 1 tablespoon Worcestershire sauce and bring to a gentle simmer until the sauce begins to thicken.
4
Add the Noodles and Finish
Return the cooked beef to the pan and add 12 ounces wide egg noodles. Stir to make sure the noodles are mostly submerged in the sauce. Bring everything back to a steady simmer.
Cook uncovered over medium heat for 10 to 12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened into a rich gravy. If the pan looks dry before the noodles are done, add more broth or water ¼ cup at a time.
Stir in 1 teaspoon white or red wine vinegar. Taste and adjust seasoning with more salt and freshly ground black pepper as needed. Sprinkle with 2 tablespoons chopped fresh parsley and serve warm.
One Pot Recipes
Recipe
One Pot Ground Beef Egg Noodles
Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef (80/20 lean)
- 1 large onion (thinly sliced)
- 1 lb crimini or baby bella mushrooms (sliced)
- 3 tablespoons all-purpose flour
- 2¼ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon white or red wine vinegar
- 12 oz wide egg noodles
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat the olive oil in a large deep skillet or sauté pan over medium-high heat. Add the ground beef, season with salt and pepper, and cook for 5 to 7 minutes, breaking it up as it cooks, until browned and cooked through. Use a slotted spoon to transfer the beef to a plate, leaving a little drippings in the pan.
- Add the onions to the same pan and cook for 3 to 4 minutes until softened. Add the mushrooms with a pinch more salt and cook for 6 to 8 minutes, stirring occasionally, until golden and their moisture has cooked off.
- Sprinkle the flour over the onion and mushroom mixture and stir for 1 minute to coat and cook off the raw flour taste. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce and bring to a gentle simmer until the sauce begins to thicken.
- Return the browned beef to the pan and add the egg noodles, stirring to make sure the noodles are mostly submerged in the sauce.
- Simmer uncovered over medium heat for 10 to 12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened into a rich gravy. If the pan looks dry before the noodles are done, add more broth or water a quarter cup at a time. Stir in the vinegar, taste, and adjust seasoning with more salt and pepper as needed. Garnish with fresh parsley and serve warm.
Tips
Erren’s Top Tips
Don’t rush the mushrooms. Let them cook until their moisture evaporates and they turn golden. That browning builds the backbone of flavor. Stir occasionally while the noodles cook, but don’t constantly stir. You want them to soften without breaking apart. If the sauce looks thin at first, let it sit for a few minutes off the heat. It thickens as it cools slightly. Add the vinegar at the very end. Cooking it too long dulls the brightness.Variations & Add-Ins
Add ½ cup sour cream at the end for a stroganoff-style finish. Stir in fresh thyme or rosemary while the sauce simmers for a deeper herb flavor. Add baby spinach during the last 2 minutes of cooking for extra greens. Swap ground beef for ground turkey for a lighter option.Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce. Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
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FAQs
Can I use a different type of noodle?
Yes. Medium egg noodles work well. Other pasta shapes may require more liquid and slightly longer cooking.
Why cook the noodles in the sauce?
Cooking them directly in the sauce allows them to absorb flavor and helps naturally thicken the gravy.
Can I make this ahead?
Yes, but the noodles will absorb more sauce as it sits. Add a splash of broth when reheating.
What does the vinegar do?
It balances the richness of the beef and gravy and keeps the dish from tasting heavy.
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